A Break for Dosa at none other than world famous Dosa Hutt!

We went to our favorite dosa spot located in Flushing, next to Ganesha Temple, and as always it was a satisfying lunch.

We started off with an order of pakoras, a fried dish. These pakoras are onions, dipped in a batter of flour with spices and then deep fried. They were served with mint chutney and a sweet and tangy chutney made with tamarind. I love the deep fried taste of the batter with the tamarind. This is just a delicious snack to have.

Dosa is indigenous to South India where it has been made and served in households for thousands of years. Dosa is made from rice batter which is fermented overnight. It is then ladled onto a hot round griddle with ghee and spread to create the crepe. The crepe is then folded and stuffed with spiced boiled potatoes.

Pondicherry masala is one of Dosa Hutt’s special. The filling consist of onions and green peppers along with the spiced potatoes.

These are traditionally served with sambar, a vegetable stew, and coconut chutney. To eat these, you cut a piece of the dosa with the stuffing, dip in the coconut chutney and then dip in sambar or whatever you like best. I usually skip the coconut chutney, place a piece of the dosa with the stuffing on a spoon and dip it in the sambar for a few seconds allowing the dosa to soak the sambar in. This process usually takes more than the sambar serving they provide. Make sure you take a piece of the dosa on the side without the filling and enjoy the crispiness as it melts in your mouth. Mmmm…

For a treat, we always get mango lassi. Lassi originates from Punjab, a region in North India. It is a yogurt based drink with water, spices and fruit. In this case mango! Dairy products usually help ease the burning sensation from eating spicy food. Of course I can handle spice but for those who can’t, this would help ease the glands.

You can try the different types of dosas and see which one you like best. If you haven’t tried any of the dosas, I suggest the masala dosa. It is less spicy and not too much going.

I love trying different types of food items especially traditional dishes with long standing history.